Deviled Salmon

Four kinds of chile — whole and in hot sauces — combine to make the spicy, sweet sauce for these salmon fillets. The sauce caramelizes as it cooks, so be sure to grill the fish over a not-too-hot fire to avoid over-charring.

Total Time: 1:30

Cook: 0:30

Level:
Moderate

Serves:
4

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Ingredients

1 ancho chile

2 tbsp. sriracha

1 tbsp. sambal oelek or other Asian chile sauce

1 tbsp. extra-virgin olive oil

1 tbsp. lemon juice

2 clove garlic

1 hot pickled cherry pepper

4 salmon fillets

Directions

In a small bowl, cover the ancho chile with hot water and let stand until softened, about 20 minutes. Drain and mince the ancho. In a small bowl, whisk the ancho with all of the remaining ingredients except the salmon.

Add all but 1/4 cup of the marinade to a baking dish. Add the salmon fillets and turn to coat. Cover and refrigerate the salmon for at least 1 hour and up to 4 hours.

Light a grill. Grill the salmon fillets over moderate heat, turning once, until lightly charred and nearly cooked through, 6 to 8 minutes. Transfer the salmon to plates and serve with the reserved marinade.